Perfect Roast Pork Belly With Cabbage And Bacon
This recipe delivers a tantalizing dish featuring succulent pork belly with a crisp, golden skin, complemented by a rich red wine sauce. Served alongside sautéed cabbage and bacon, as well as a smooth apple sauce, this meal is a symphony of flavors and textures that will leave your tastebuds dancing.
— Constant Cookbook
Ingredients
- 2kg/4lb 4oz boneless pork belly
- 1 onion
- 1 carrot
- 1 celery
- 4 sprigs flatleaf parsley
- 2 sprigs thyme
- 3 star anise
- 1 cinnamon
- 110g/4oz butter
- 2 tbsp honey
- 110ml/4fl oz red wine
- 250ml/9fl oz beef stock
- salt and freshly ground black pepper
- 50g/2oz butter
- 4 slices smoked streaky bacon
- 1 green cabbage
- 150g/5oz Brussels sprouts
- 75ml/3fl oz water
- 2 tbsp chopped fresh chervil
- 25g/1oz butter
- 1 large Bramley apple
Instructions
- For the pork belly, place the pork belly, onion, carrot, celery, parsley, thyme, star anise and cinnamon sticks into a large saucepan. Cover with cold water until the pork is just covered.
- Bring the mixture to the boil, then reduce the heat and simmer for two hours.
- Remove the pork belly from the mixture and place between two heavy baking trays. Chill in the fridge for at least two hours.
- Preheat the oven to 225C/450F/Gas 8.
- Remove the pork from the fridge and cut into four squares.
- Heat an ovenproof frying pan until hot, add half of the butter and the pork belly pieces, skin-side down. Fry for 2-3 minutes.
- Carefully turn the pork belly pieces over and pour over the honey. Roast the pork belly in the oven for 10-12 minutes, or until the pork skin is crisp.
- Meanwhile, bring the red wine and beef stock to the boil in a saucepan and cook until the volume of the liquid has reduced by half. Whisk in the remaining butter and season with salt and freshly ground black pepper.
- Meanwhile for the sautéed cabbage and bacon, heat the butter in a frying pan until foaming and fry the bacon until crisp and golden-brown. Add the cabbage and Brussels sprouts and stir-fry for a further minute. Add the water and cook for a further 4-5 minutes, or until the cabbage is just tender.
- Stir in the chervil and season with salt and freshly ground black pepper.
- For the apple sauce, heat the butter and Bramley apples in a lidded saucepan over a gentle heat. Cover and cook for 2-4 minutes, or until the apples have collapsed and are soft and fluffy. Stir the mixture to form a smooth purée.
- To serve, spoon the sautéed cabbage onto serving plates and top with a piece of pork belly.
- Spoon over the red wine sauce and serve the apple sauce alongside.
Prep Time
PT30M
Yield
Serves 4
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